Inspired by Moroccan food, these flavours are strong and sweet but don’t overpower the salmon. Toast some flaked almonds for the garnish and set aside. In a mortar and pestle combine 1 clove of garlic, an equal amount of ginger, a pinch of 5 spice powder and some salt and freshly ground black pepper to taste. Grind…… Continue reading orange spiced salmon
esterházy schnitte
For my Austrian father on the occasion of his 96th birthday, I decided to make him this slice. Named after Prince Paul III Anton Esterházy de Galántha (1786–1866), a diplomat of the Austrian Empire, it was invented in Budapest in the late 19th century and became one of the most famous cakes in the Austro-Hungarian Monarchy. There are a…… Continue reading esterházy schnitte
pissaladière
On a recent trip to southern France, I was delighted to see my friends Franbi and Milan who invited me to a wonderful lunch. The starter was Franbi’s pissaladière, a traditional onion, olive and anchovy tart which originated in Nice. I don’t have Franbi’s recipe but I hope she approves of this one. To make this…… Continue reading pissaladière
chicken with cardamom rice + spinach salad with dates
Two fragrant dishes from JERUSALEM by Yotam Ottolenghi and Sami Tamimi. This one-pot chicken and rice dish is wonderfully spiced, rich with caramelised onions, tangy with barberries and fresh with herbs. First put 2-3 tablespoons of sugar into a small saucepan with an equal amount of water and heat until the sugar is dissolved. Remove from the heat, add…… Continue reading chicken with cardamom rice + spinach salad with dates
chocolate mousse with brandied prunes
Hervé This, a French physical chemist who pioneered molecular gastronomy, is responsible for a number of popular cooking techniques. Among them is this chocolate mousse (chantilly) made from only 2 ingredients: chocolate and water. To make brandied prunes simply place prunes into a glass jar, cover with brandy and wait – after a few months the brandy will infuse into…… Continue reading chocolate mousse with brandied prunes
fish, potato and celeriac casserole
Here’s a classic mix of flavours in a casserole. First boil enough potatoes for a bottom and top layer of this casserole. Heat some olive oil in a fry-pan and gently fry 1 large diced onion. Peel and slice a small celeriac and add this to the onion, cooking over low heat until it becomes soft.…… Continue reading fish, potato and celeriac casserole
lamb in coconut milk
Introduced to the South American cuisine by African slaves, coconut is used widely in Brazil and the Andean countries. This recipe, adapted from Maria Baez Kijac’s The South American Table comes from the Pacific Coast of Columbia. Trim and dice 450g (1 lb) of lamb. In a heavy pan, heat some oil and butter over medium…… Continue reading lamb in coconut milk
spiced bundt cake
I’ve been looking forward to using my new cake tin and this recipe adapted from Dorie Greenspan in Bon Appétit seemed perfect. Maybe a lower temperature next time… In a bowl combine and whisk all the dry ingredients: 2 cups of all-purpose flour, ¾ of a cup of almond meal, 2½ teaspoons of Chinese five-spice powder, 1 teaspoon of baking…… Continue reading spiced bundt cake
blue corn tamales
Tamales originated as early as 8000 to 5000 BC. The Aztec and Mayan civilisations, as well as the Olmec and Toltec before them, used tamales as portable food, often to support their armies, but also for hunters and travellers. Tamales are generally wrapped in corn husks or plantain leaves before being steamed. In Mexico they are a favourite…… Continue reading blue corn tamales
duck red curry with lychees
This classic Thai curry, often made with Chinese style roast duck, is a popular restaurant dish. I used fresh pan-roasted duck breasts in this version, although I cheated with a bought curry paste. To make the curry, fry 2 tablespoons of red curry paste in some coconut oil until it’s fragrant. Add 1 – 2 cans of coconut…… Continue reading duck red curry with lychees
michelle picker cooks 